Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Garlic bread and green salad will complete the menu with this quick pasta toss. Shake a dash of red pepper flakes over the dish for just a hint of heat.

David Bonom
Recipe by Cooking Light March 2007

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Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

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Directions

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  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 3/4 cup cooking liquid.

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  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. Add 1/2 cup chopped onion, bottled minced garlic, and chopped fresh thyme to drippings in pan; sauté 2 minutes. Stir in green peas; sauté 1 minute. Add green onions to pan; sauté 1 1/2 minutes. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.

Nutrition Facts

313 calories; calories from fat 28%; fat 9.9g; saturated fat 4.5g; mono fat 3.8g; poly fat 0.4g; protein 14.2g; carbohydrates 43.1g; fiber 3.7g; cholesterol 22mg; iron 0.7mg; sodium 747mg; calcium 145mg.
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